Create Memories at Haute Cabrière – even if the bubbles can’t join for now…

Create Memories at Haute Cabrière

The Haute Cabrière Restaurant menu offers South African classics, rooted in French technique and focused on flavour. Tapas or small plates can be enjoyed if your are looking for some adventure or just in the mood to graze. Favourites include a cold-smoked salmon bagel and melt-in-your-mouth lamb rib with apricot and sherry vinegar dressing.

Haute Cabrière Tapas Offering – Memories at Haute Cabrière

The Plat du Jour offering is more of a traditional main course and these are paired with mocktails like a lemongrass & ginger sour or a tomato & basil Mary. Alcohol-free wine and beer have also been added to the menu to ensure you are spoilt for choice.

Nic van Wyk, Haute Cabrière Chef

Nic van Wyk, the Chef of the Haute Cabrie1re Restaurant has many tricks up his chef’s jacket sleeve and you will always come away replete and satisfied.

Haute Cabriere Vegan Wine – a view from the Estate

The word vegan came about in 1944 when it was used to describe ‘a non-diary-vegetarian diet’. Today, the term vegan refers to more than a diet, but rather a holistic lifestyle and approach to being where no animal products are used or consumed in any aspect of one’s life.

This means no bacon with your toast, no eggs in your cake, and no leather in your car or on your feet, and no animal by-products in anything on your grocery list.

Choosing to go vegan is exactly that, a choice. It is entirely up to you and there will always be those in favour, and those against, any choice of lifestyle. We aren’t here to discuss pros and cons, but we are here to discuss how vegan wines differ to non-vegan wines and why we made the choice to go vegan in our cellar.

But what animal products could there POSSIBLY be in wine you ask?

Takuan von Arnim – Haute Cabrière Cellarmaster

No need to worry – those umami flavours coming through in some bottles are coming from nothing but natural grapes!

However, in the production of wine, ‘fining agents’ are used to purify and soften the wine, filtering out unwanted particles. The fining agent binds to the unwanted particles acting as a ‘magnet for the undesirable’ as it were, making them big enough to be removed from the wine for a purer result.

Commonly used fining agents in this process are casein (proteins commonly found in milk), egg whites, and isinglass (a gelatin derived from the swim bladders of fish). These agents contribute no flavours to the wine, are removed in the filtering process, and are not found in end result. However, the process itself makes use of animal products and as such, wines made using these fining agents are not suitable to a vegan lifestyle.

Animal products used in winemaking

A vegan wine uses a plant based version of fining agents as an alternative to the more traditional ones above. Haute Cabrière has been using plant-based agents for the last 5 years (since 2015). “We made the decision to go-plant based to be environmentally conscious, a consideration we apply throughout our cellar, vineyards and kitchens. It was important for us to be mindful of the world trends and advancing technologies which have resulted in high quality plant-based alternatives. Innovation is a cornerstone of our philosophy in the cellar,” says Cellar Master, Takuan von Arnim.

Every year it becomes more apparent that we need to consume mindfully to relieve the pressure on our finite natural resources. Every change we make, however big or small, impacts the world around us. We are proud to have made the decision to move to plant-based, vegan friendly winemaking processes and sharing each vintage with our family, friends and community is something we cherish.

Pasteis de Nata – Portuguese Custard Tarts

Bakery & Deli happy hour | 10am to 11am

The Bakery & Deli at Haute Cabrière has received rave reviews, the buttery croissants and feather-light baguettes are said to only be rivaled by France. The bakery team prides themselves on regular clients popping in for their daily bread and the sheer delight seen on the faces biting into pastries.

From an assortment of croissants, and ones to take home to bake, to sourdough bread that our bakers insist that if you don’t finish the loaf, can be frozen and toasted – recommended with lots of butter and honey, to preserves and rusks, a visit will render your soul, belly and pantry full.

To ensure your day kicks off to an incredible start, the Bakery & Deli have introduced happy hour! From 10am to 11am, with each coffee bought, enjoy our famous Pastéis de Nata or a croissant, on us, and we invite you to sit on the deck or our covered nooks while you enjoy it.

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